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Wild Garlic and Ricotta Gnocchi

Put the ingredients into a large bowl and mix together with a fork (or your fingers) until you have a soft, malleable dough that shapes easily in your lightly floured palms Roll into a sausage shape about 2cm in diameter and slice into rounds of about 1cm long Bring a large saucepan of salted water, with a few drops of oil added, to the boil, and drop the gnocchi into it. Once they’ve risen to the surface they need only a minute or so to cook Remove with a slotted spoon and serve immediately in heated bowls with a simple sauce of melted butter and Parmesan shavings